Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

2 x 20g packs dill, chopped

500ml chicken or vegetable stock (from a cube is fine)

50g pine nuts, toasted

white fish, such as sea bass, to serve

Method

Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some seasoning. Roast for 15 mins, remove and set aside.

Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, quinoa, dill and stock. Cover with a lid and cook for 12-15 mins or until the rice is soft. Add the tomatoes and pine nuts, and gently stir through. Serve with white fish or a green salad.

Comments (25)

I swapped couscous for the quinoa and rice to speed things up. I used vegetable stock instead of plain water to rehydrate the couscous and then followed the recipe, adding the onion mixture to the prepared cousous, along with the dill, tomatoes and pine nuts. Served with baked tilapia fillets.

Delicious! I cooked this for myself as I was on my own, so halved the quantity and there was some left. My basmati rice tes 25 minutes to cook so I used a litte more tick and cooked for longer. Will definitely make for myself and my husband next time

1st attempt at cooking quinoa and I was pleasantly surprised. I was a bit confused as to whether I needed to cook the quinoa first or add it in raw with the rice as the packet seemed to say 20mins cooking time for the quinoa rather than 12-15mins in this recipe. Anyway, added it raw with the rice but found the cooking time in general to be longer for both the white basmati & quinoa. Left out the celery and substituted coriander for dill and was really pleased at this dish and will definitely repeat again. Really lovely flavours and extremely nice with griddled salmon.

Excellent recipe, everyone loved it!Skipped both celery and cumin (can't stand either) and used chives, as I had no dill... so I suppose it's also very flexible.I think the pilau method it what makes this recipe, which lends itself to many variations.I've also tried it with more chickpeas and tomatoes as a light meal, no fish, and it was great.

I did this without the fish as a light lunch. Mine didn't look as attractive as the picture, but it tasted a lot better than it looked. Everyone liked it, and wants it again. If it had looked like the picture it would have been 5 stars.

Delicious, healthy, agree with everyone that less dill is better (I used half of that in the recipe). I also added red pepper instead of celery as that's what I had handy. Very popular with my partner, will do again for sure.

Made this yesterday for lunch - really delish! Only used half the dill (ie 20g) which I thought was just right and added extra quinoa rather than rice, as my husband isn't a rice fan. Served with pan-fried tilapia, which was lovely, but I think something like sea bass would work better.Left-overs taste divine cold - this recipe would make a great salad too!

Perfect side dish for a lovely bit of fish! I was worried that the dill might be too much. The flavour was strong but in a good way. My tip to get everything to cook in the same time is to use "easy cook" rice.

The first time i made this i didn't have any dill but i thought it was delicious anyway. I just bought some dill and taking the advice from a couple of other posts I only used about 5 grams but i found it a bit over powering. It is still ok with lots of green salad but i think i will cut it out or replace with coriander next time. Overall really easy to make, loads left over for lunch and very tasty.

Amazing ! My boyfriend who doesnt particularly like fish or anything like Quinoa (or even brown rice) even thought this dish was fab. ! Restaurant food at home. Will be cooking this next time we're entertaining !

Mmm, mmm, mmm: this dish makes delightful eating. Changed the recipe only by grilling the tomatoes alongside sea bass instead of roasting. Quinoa is wonderful for its versatility and slight nuttiness - will definitely make again, and is good cold in a salad the next day too.

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